Ingredients for Sichuan Boiled Beef: 800g beef from the hind leg, 20g Sichuan peppercorns, 10g ginger, 10g dried red chili peppers, 5g garlic, 100g mung bean sprouts, 100g ham sausage, 20g broad bean paste, 10g green onions, 400g oil, 1 egg, 5ml cooking wine.
Method: Step 1: Slice the beef against the grain into thin pieces, approximately 50mm wide and 70mm long. Arrange on a plate. Then add cornstarch, preferably sweet potato starch, 5 grams of salt, 5 grams of pepper, 5 grams of chicken powder, an appropriate amount of cooking wine, and egg whites. Don’t forget to add 20 grams of oil. Mix well and set aside. Generally, no water is added as the beef is already moist. Step 2: The effect after marinating the beef. Step 3: Slice the ham, cut the chili peppers into sections, slice the ginger, and mince the garlic. Step 4: Heat the pan, fry half of the dried red chili peppers until fragrant, then chop them into small pieces. This is when the aroma is released. Cut the green onions into small sections. Step 5: While preparing the seasonings, boil water. Once boiling, blanch the bean sprouts and your preferred vegetables, then place them in a large dish. Note that the vegetables should not be too much, otherwise, the flavor will be diluted. Step 6: Clean the pan, turn on the heat. After the pan is hot, pour in about 150 grams of oil. When the oil starts to emit a small amount of blue smoke and is about 60% hot, add the Sichuan peppercorns, followed by ginger slices, garlic, and chili pepper sections. Stir quickly to prevent burning, and after two stirs when the fragrance is strong, add 2 tablespoons of broad bean paste and stir until it turns into a red oil with a rich aroma. Add 400 grams of stock or water. After it comes to a boil, add an appropriate amount of chicken essence. Taste and adjust the seasoning. Generally, no salt is added, but if you prefer a saltier taste, you can add a little salt. Once the taste is right, grab the marinated beef slices a few more times, then place them into the pot one by one. After adding, immediately use a spatula to push them around. Add the ham slices and cook for 2 minutes until they are no longer pink, then remove and place on the blanched vegetables, and pour the sauce over the beef slices. Finally, place the chopped dried chili pepper pieces on top of the meat. Almost done. Step 7: Heat about 100 grams of oil until it starts to smoke, then pour it over the dried chili pepper pieces and garnish with green onion sections. Your delicious Sichuan boiled beef is complete. Step 8: Taste and enjoy. Cooking Tips for Sichuan Boiled Beef: Use vegetable oil and egg whites for marinating. Every delicious dish has its own tricks, and I have little tips for each of my dishes. You can search for ‘Sichuan cuisine’ to directly view my recipes!
